Oreo Cinnamon Roll Cake
Oreo Cinnamon Roll Cake
Ingredients
For the Vanilla Oreo Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup Oreo cookies, finely crushed (about 10-12 cookies)
For the Oreo Cinnamon Fudge Filling
- 1/2 cup Oreo cookies, finely crushed (about 5-6 cookies)
- 1 1/2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 2 tablespoons milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
For the Weightless Vanilla Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
For Assembly and Garnish
- 4 Oreo cookies, whole, for garnish
- 1/4 cup Oreo cookies, coarsely crushed, for garnish
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans or line with parchment paper. Set aside.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the cake. In a separate large bowl, cream together the softened unsalted butter and large eggs until light and fluffy. Gradually beat in the milk and vanilla extract until just combined.
⏱️ 10 min
- 3
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Gently fold in the finely crushed Oreo cookies until evenly distributed.
⏱️ 5 min
- 4
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 30 min•🌡️ 350
- 5
While the cakes cool, prepare the Oreo Cinnamon Fudge Filling. In a medium bowl, combine the finely crushed Oreo cookies, powdered sugar, softened unsalted butter, milk, ground cinnamon, vanilla extract, and unsweetened cocoa powder. Mix with a spoon or electric mixer until smooth and thick. If too thick, add milk 1/2 teaspoon at a time until desired consistency.
⏱️ 15 min
- 6
Next, prepare the Weightless Vanilla Buttercream. In a large bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, beating on low speed until combined, then increase speed to medium-high and beat until light and fluffy. Beat in the milk, vanilla extract, and salt until smooth and airy.
⏱️ 15 min
- 7
Once the cake layers are completely cool, level them with a serrated knife if needed. Place one cake layer on your serving plate or cake stand. Spread a thin layer of vanilla buttercream over the top of the first cake layer.
⏱️ 10 min
- 8
Transfer the Oreo Cinnamon Fudge Filling to a piping bag fitted with a round tip (or use a Ziploc bag with the corner snipped). Pipe the fudge filling in a tight spiral pattern on top of the buttercream layer, starting from the center and working your way out to create the 'cinnamon roll' swirl.
⏱️ 10 min
- 9
Carefully place the second cake layer on top. Frost the entire cake with the remaining vanilla buttercream, creating a smooth or textured finish as desired.
⏱️ 15 min
- 10
For garnish, pipe a final cinnamon fudge swirl on top of the cake, if desired. Arrange whole Oreo cookies around the edge or on top, and sprinkle with coarsely crushed Oreo cookies. Chill the cake for at least 30 minutes before slicing and serving to allow the frosting to set.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Oreo Cinnamon Roll Cake
Ingredients
For the Vanilla Oreo Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup Oreo cookies, finely crushed (about 10-12 cookies)
For the Oreo Cinnamon Fudge Filling
- 1/2 cup Oreo cookies, finely crushed (about 5-6 cookies)
- 1 1/2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 2 tablespoons milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
For the Weightless Vanilla Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
For Assembly and Garnish
- 4 Oreo cookies, whole, for garnish
- 1/4 cup Oreo cookies, coarsely crushed, for garnish
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans or line with parchment paper. Set aside.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the cake. In a separate large bowl, cream together the softened unsalted butter and large eggs until light and fluffy. Gradually beat in the milk and vanilla extract until just combined.
⏱️ 10 min - 3
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Gently fold in the finely crushed Oreo cookies until evenly distributed.
⏱️ 5 min - 4
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 30 min•🌡️ 350 - 5
While the cakes cool, prepare the Oreo Cinnamon Fudge Filling. In a medium bowl, combine the finely crushed Oreo cookies, powdered sugar, softened unsalted butter, milk, ground cinnamon, vanilla extract, and unsweetened cocoa powder. Mix with a spoon or electric mixer until smooth and thick. If too thick, add milk 1/2 teaspoon at a time until desired consistency.
⏱️ 15 min - 6
Next, prepare the Weightless Vanilla Buttercream. In a large bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, beating on low speed until combined, then increase speed to medium-high and beat until light and fluffy. Beat in the milk, vanilla extract, and salt until smooth and airy.
⏱️ 15 min - 7
Once the cake layers are completely cool, level them with a serrated knife if needed. Place one cake layer on your serving plate or cake stand. Spread a thin layer of vanilla buttercream over the top of the first cake layer.
⏱️ 10 min - 8
Transfer the Oreo Cinnamon Fudge Filling to a piping bag fitted with a round tip (or use a Ziploc bag with the corner snipped). Pipe the fudge filling in a tight spiral pattern on top of the buttercream layer, starting from the center and working your way out to create the 'cinnamon roll' swirl.
⏱️ 10 min - 9
Carefully place the second cake layer on top. Frost the entire cake with the remaining vanilla buttercream, creating a smooth or textured finish as desired.
⏱️ 15 min - 10
For garnish, pipe a final cinnamon fudge swirl on top of the cake, if desired. Arrange whole Oreo cookies around the edge or on top, and sprinkle with coarsely crushed Oreo cookies. Chill the cake for at least 30 minutes before slicing and serving to allow the frosting to set.
⏱️ 30 min